Sauce for Chicken-Corn Bread

Bluegrass Winners: A Cookbook, p. 171

½ cup (1 stick) butter

¼ cup flour

2 cups half-and-half or milk

½ teaspoon salt

1/8 teaspoon pepper

1 tablespoon Worcestershire sauce

½ teaspoon steak sauce

2 tablespoons grated onion

Melt butter; blend in flour and cook until bubbly. Add half-and-half, stirring until thickened; stir in remaining ingredients. 

Pictured: A pot of sauce.

Serve the sauce over split squares of buttered homemade corn bread filled with a thick layer of chicken or turkey slices. 

I went with the spirit of the recipe rather than the letter, but it was no less delicious.

My Rating: 4/5 "What a sauce! So simple and yet so flavorful and so tasty! If you could get away with eating this right out of the pot it'd be worth it, but it's even better - homier, tastier - with the cornbread and chicken. Very happy with the way it turned out."